Combine butter, sugar, mixed dried fruits, glacé cherries, cranberries, zest, juice, and most of the cherry brandy in a saucepan. Simmer for 10 minutes to plump up the fruit without soaking.

Let the mixture cool for 30 minutes. Line an 8-inch springform tin with parchment, ensuring the sides extend 2 inches above the rim.

Stir ground almonds and eggs into the cooled fruit mixture, then fold in flour, baking powder, and spices. Mix gently until everything is just combined.

Spoon the batter into the prepared tin and smooth the top. Bake at 300°F for 45 minutes, then at 275°F for another 60–90 minutes, until a skewer inserted comes out clean.

While warm, poke holes into the cake with a skewer and drizzle with reserved cherry brandy. Let it cool completely in the tin.

Once cooled, wrap the cake tightly in parchment and foil. Store it in an airtight container and feed it weekly with 1–2 tablespoons of cherry brandy for maximum flavor and moisture.